Black Pepper Steak Sauce , Classic Peppercorn Sauce Recipe

Method

Melt the butter in a small saucepan over medium heat. Add the diced shallot and cook for 2-3 minutes until softened.

Add the coarsely ground Bold Black Pepper and toast for 30 seconds until the aroma intensifies.

Carefully pour in the brandy and let it bubble for 30 seconds to cook off the alcohol. If using a gas hob, take care as it may briefly flame.

Add the beef stock and bring to a simmer. Reduce by half, about 3 minutes.

Stir in the double cream and Dijon mustard. Simmer gently for 3-4 minutes until the sauce coats the back of a spoon.

Taste and adjust seasoning with salt. Serve immediately over steak.

Tips

• Coarsely grinding the pepper rather than using fine ground gives the sauce its signature texture and bursts of flavour.
• For a lighter version, substitute the double cream with creme fraiche.
• The sauce can be made ahead and gently reheated. Add a splash of cream when reheating if it has thickened too much.

Serving Suggestions

Pour generously over seared ribeye or fillet steak. This sauce also pairs beautifully with grilled pork chops, roast chicken, or even thick-cut chips for an indulgent side.